Anyone have a good reference for baking breads with specialty malts? Or any personal recipes or anecdotes?

Last weekend I used 1 cup of ground HughBaird carastan in place of one cup of the bread flour in a basic buttermilk bread recipe. The resulting bread was flawed but very promising. Too cakey/inelastic, and a bit heavy, might be due to my lack of skill as a baker. But AMAZING flavor (if you like carastan, you know what I mean), with the color of light rye bread. Pairs well with Tillamook cheddar.

I'm not sure if you can find an issue but BYO Sept. '98 has a good article on cooking
with spent grain. I can't type it all up for you but one tip I think is important is to blend your
grain with water until liquefied then add it into your bread mix. I believe Jim DeShields is a baker maybe he can shed more light on this subject. I love to cook and bake breads so I would like to know more as well.
Matt

I am a baker and I stick to basic breads for home.
3 cups flour
1 5/8 cups water
2 tsp salt
1/4 tsp bakers dry yeast

Blend together with a spoon until mixed((aprox 1 min)no kneading) and add whatever you like in your bread. I add roasted garlic and rosemary, or white chocolate and apricots, or chipoltles and cheese, or milk chocolate and craisins, etc.. Basically anything you like. Flour and place in a bowl and cover and let it sit 12-18 hours. Dump it out of the bowl onto a well floured table a lightly shape into a ball and place on a CLEAN towel dusted with cornmeal, cover and let sit 1.5 hrs. At the end of the 1.5 hrs put a cast iron dutch oven with lid into a 425 oven and pre heat for 30min. Carefully roll the bread into the VERY HOT pot, cover and bake 30min remove cover bake 12-18 min until nicely brown .
I've been a baker 25 years and this is some of the best bread you will ever taste. Just like your beer, experiment and maybe you'll find something wonderful. You won't be dissappointed if you try this.


edit
with nothing added it's really good buttered with a good bitter

I have some rosemary in my little garden ....mmmmmmmmmmmm.
I like flat breads though, have a good stone in my oven, how 'bout recipe for a good flat bread,Jim.Sorry to steal your thread Chris
Barley Pumpernickle
2 cups spent chocolate malt, no reason it has to be spent I guess
4 cups spent crystal, or carastan
1 tbsp salt
2 paks dry yeast
9 to 10 cup white flour
31/2 lukewarm water
1/4 cup dark molasses
1 tbsp butter
2 squares unsweetened chocolate
2 cups mashed potatoes at room temp
1 tbsp caraway seeds
mix the grains liquefied in 2 1/2 cups of the water and 2 cups of flour,salt and yeast
melt the chocolate, butter and molasses in the 1 cup of water thats left
add this to the 1st mix and add the mashed potates and start adding more flour to make a
thick batter,stir well.Stir in the caraway seeds and the rest of the flour until the dough pulls away from the bowl
let rise till double, punch down, let rise punch down
Divide into three, put in pans, let rise,bake at 350'f 50 mins
Theres a recipe for pancakes too if you want I'll type it up too
Matt